Best Chocolate Banana Bread

Are you one of those people who like to buy a bunch of bananas only to watch them go bad in the fruit basket? It used to happen quite a bit in our house. I like bananas, but only when they are perfectly ripe, with a yellow peel and a flavorful (fruit)flesh. Once a banana gets overripe it tastes dry and tired. And so, for a long time, overripe bananas used to end up in the compost bin. Until I came across this irresistible banana bread recipe; moist, sticky and not too sweet. I refined it with dark chocolate, but if you prefer the basic version, simply skip the chocolate and reduce the baking time by ca. 10 minutes. Now, we all get excited about overripe bananas. I hope you like the recipe as well.

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Best Chocolate - Banana Bread

  • Servings: 1 (9-inch) loaf
  • Difficulty: easy
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  • 120 g / 1 cup of all-purpose flour
  • 120 g / 1 cup of whole wheat flour
  • 210 g / 1 cup of sugar
  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 1/2  cups of mashed ripe banana (about 4 medium-size bananas)
  • 80 g / 1/3 cup of plain whole yogurt
  • 60 g / 1/4 cup of butter, melted
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 113.5 g / 4 oz of chopped bittersweet chocolate


  1. Preheat the oven to 180C/350F. Grease a 9×5- inch loaf pan with butter or cooking spray.

  2. In a large bowl, whisk together flours, sugar, baking soda, and salt. In a medium bowl, whisk together banana, yogurt, melted butter, eggs, and vanilla until smooth. Fold banana mixture into flour mixture until well combined. Fold in chopped chocolate and spread batter into the prepared baking pan.

  3. Bake until a wooden pick inserted in center comes out clean, about 60 minutes. Let the bread cool in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Store in an airtight container.

For a simple banana bread version, simply skip the chocolate and reduce the baking time by 10 minutes.

Shall we talk about it?